DAMSON TART.
1270.
INGREDIENTS.—1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or
puff crust.
Mode.—Put the damsons, with the sugar between them, into a
deep pie-dish, in the midst of which, place a small cup or jar turned upside
down; pile the fruit high in the middle, line the edges of the dish with short
or puff crust, whichever may be preferred; put on the cover, ornament the
edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used,
about 10 minutes before the pie is done, take it out of the oven, brush it over
with the white of an egg beaten to a froth with the blade of a knife; strew
some sifted sugar over, and a few drops of water, and put the tart back to
finish baking: with short crust, a little plain sifted sugar, sprinkled over,
is all that will be required.
Time.—1/2 to 3/4 hour.
Average
cost, 10d.
Sufficient for 5 or 6 persons.
Seasonable in September and October.
[Illustration:
DAMSONS.]
DAMSONS.—Whether
for jam, jelly, pie, pudding, water, ice, wine, dried fruit or preserved, the
damson, or damascene (for it was originally brought from Damascus,
whence its name), is invaluable. It combines sugary and acid qualities in happy
proportions, when full ripe. It is a fruit easily cultivated; and, if budded
nine inches from the ground on vigorous stocks, it will grow several feet high
in the first year, and make fine standards the year following. Amongst the list
of the best sorts of baking plums, the damson stands first, not only on account
of the abundance of its juice, but also on account of its soon softening.
Because of the roughness of its flavour, it requires a large quantity of sugar.
DAMSON PUDDING.
1271.
INGREDIENTS.—1-1/2 pint of damsons, 1/4 lb. of moist sugar, 3/4 lb. of suet or
butter crust.
Mode.—Make a suet crust with 3/4 lb. of flour by recipe
No. 1215; line a buttered pudding-basin with a portion of it; fill the basin
with the damsons, sweeten them, and put on the lid; pinch the edges of the
crust together, that the juice does not escape; tie over a floured cloth, put
the pudding into boiling water, and boil from 2-1/2 to 3 hours.
Time.—2-1/2 to 3 hours.
Average
cost, 8d.
Sufficient for 6 or 7 persons.
Seasonable in September and October.
DELHI PUDDING.
1272.
INGREDIENTS.—4 large apples, a little grated nutmeg, 1 teaspoonful of minced
lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, 3/4 lb. of suet
crust No. 1215.
Mode.—Pare, core, and cut the apples into slices; put them
into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the
fire until soft; then have ready the above proportion of crust, roll it out
thin, spread the apples over the paste, sprinkle over the currants, roll the
pudding up, closing the ends properly, tie it in a floured cloth, and boil for
2 hours.
Time.—2 hours.
Average
cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
EMPRESS PUDDING.
1273.
INGREDIENTS.—1/2 lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to
soften the rice.
Mode.—Boil the rice in the milk until very soft; then add
the butter boil it for a few minutes after the latter ingredient is put in, and
set it by to cool. Well beat the eggs, stir these in, and line a dish with
puff-paste; put over this a layer of rice, then a thin layer of any kind of
jam, then another layer of rice, and proceed in this manner until the dish is
full; and bake in a moderate oven for 3/4 hour. This pudding may be eaten hot
or cold; if the latter, it will be much improved by having a boiled custard
poured over it.
Time.—3/4 hour.
Average
cost, 1s.
Sufficient for 6 or 7 persons.
Seasonable at any time.
EXETER PUDDING.
(Very
rich.)
1274.
INGREDIENTS.—10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped
suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4 pint of rum, 7 eggs, 4
tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias, 1/2 lb. of
jam.
Mode.—Put the bread crumbs into a basin with the sago,
suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well
together, then add 3 more eggs and the cream, and let the mixture be well
beaten. Then butter a mould, strew in a few bread crumbs, and cover the bottom
with a layer of ratafias; then put in a layer of the mixture, then a layer of
sliced sponge cake spread thickly with any kind of jam; then add some ratafias,
then some of the mixture and sponge cake, and so on until the mould is full,
taking care that a layer of the mixture is on the top of the pudding. Bake in a
good oven from 3/4 to 1 hour, and serve with the following sauce:—Put 3 tablespoonfuls
of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm,
turn the pudding out of the mould, pour the sauce over it, and serve hot.
Time.—From 1 to 1-1/4 hour. Average cost, 2s. 6d.
Sufficient for 7 or 8 persons. Seasonable at any time.
FIG PUDDING.
I.
1275.
INGREDIENTS.—2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread
crumbs, 2 eggs, milk.
Mode.—Cut the figs into small pieces, grate the bread
finely, and chop the suet very small; mix these well together, add the flour,
the eggs, which should be well beaten, and sufficient milk to form the whole
into a stiff paste; butter a mould or basin, press the pudding into it very
closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn
it out of the mould, and serve with melted butter, wine-sauce, or cream.
Time.—3 hours, or longer. Average cost, 2s.
Sufficient for 7 or 8 persons.
Seasonable.—Suitable for a winter pudding.
II.
(Staffordshire
Recipe.)
1276.
INGREDIENTS.—1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.
Mode.—Chop the suet finely, mix with it the flour, and
make these into a smooth paste with milk; roll it out to the thickness of about
1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it
up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to
2 hours.
Time.—1-1/2 to 2 hours. Average cost, 1s. 1d.
Sufficient for 5 or 6 persons. Seasonable at any time.
FOLKESTONE PUDDING-PIES.
1277.
INGREDIENTS.—1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, 1/4 lb. of
sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants.
Mode.—Infuse 2 laurel or bay leaves, or the rind of 1/2
lemon, in the milk, and when it is well flavoured, strain it, and add the rice;
boil these for 1/4 hour, stirring all the time; then take them off the fire,
stir in the butter, sugar, and eggs, and let these latter be well beaten before
they are added to the other ingredients; when nearly cold, line some patty-pans
with puff-paste, fill with the custard, strew over each a few currants, and
bake from 20 to 25 minutes in a moderate oven.
Time.—20 to 25 minutes. Average cost, 1s. 1d.
Sufficient to fill a dozen patty-pans.
Seasonable at any time.
FRUIT TURNOVERS (suitable for Pic-Nics).
1278. INGREDIENTS.—Puff-paste
No. 1206, any kind of fruit, sugar to taste.
Mode.—Make some puff-paste by recipe No. 1206; roll it out
to the thickness of about 1/4 inch, and cut it out in pieces of a circular
form; pile the fruit on half of the paste, sprinkle over some sugar, wet the
edges and turn the paste over. Press the edges together, ornament them, and
brush the turnovers over with the white of an egg; sprinkle over sifted sugar,
and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the
fruit in raw, it may be boiled down with a little sugar first, and then
inclosed in the crust; or jam, of any kind, may be substituted for fresh fruit.
Time.—20 minutes.
Sufficient—1/2 lb. of puff-paste will make a dozen turnovers.
Seasonable at any time.
GERMAN PUDDING.
1279.
INGREDIENTS.—2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of
milk, 2 oz. of butter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3
tablespoonfuls of brandy.
Mode.—Boil the milk with the lemon-rind until well flavoured;
then strain it, and mix with it the flour, arrowroot, butter, and sugar. Boil
these ingredients for a few minutes, keeping them well stirred; then take them
off the fire and mix with them the eggs, yolks and whites, beaten separately
and added separately. Boil some sugar to candy; line a mould with this, put in
the brandy, then the mixture; tie down with a cloth, and boil for rather more
than 1 hour. When turned out, the brandy and sugar make a nice sauce.
Time.—Rather more than 1 hour. Average cost, 1s.
Sufficient for 4 or 5 persons. Seasonable at any time.
DAMPFNUDELN, or GERMAN PUDDINGS.
1280.
INGREDIENTS.—1 lb. of flour, 1/4 lb. of butter, 5 eggs, 2 small tablespoonfuls
of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt.
Mode.—Put the flour into a basin, make a hole in the
centre, into which put the yeast, and rather more than 1/4 pint of warm milk;
make this into a batter with the middle of the flour, and let the sponge rise
in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar,
and salt with a little more warm milk, and knead the whole well together with
the hands, beating the dough until it is perfectly smooth, and it drops from
the fingers. Then cover the basin with a cloth, put it in a warm place, and
when the dough has nicely risen, knead it into small balls; butter the bottom
of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be
laid in, but do not let them touch one another; then pour over sufficient milk
to cover them, put on the lid, and let them rise to twice their original size
by the side of the fire. Now place them in the oven for a few minutes, to
acquire a nice brown colour, and serve them on a napkin, with custard sauce
flavoured with vanilla, or a compôte of any fruit that may be preferred.
Time.—1/2 to 3/4 hour for the sponge to rise; 10 to 15
minutes for the puddings to rise; 10 minutes to bake them in a brisk oven.
Sufficient for 10 or 12 dampfnudeln.
Seasonable at any time.
GINGER PUDDING.
1281.
INGREDIENTS.—1/2 lb. of flour, 1/4 lb. of suet, 1/4 lb. of moist sugar, 2 large
teaspoonfuls of grated ginger.
Mode.—Shred the suet very fine, mix it with the flour,
sugar, and ginger; stir all well together; butter a basin, and put the mixture
in dry; tie a cloth over, and boil for 3 hours.
Time.—3 hours. Average cost, 6d.
Sufficient for 5 or 6 persons. Seasonable at any time.
GOLDEN PUDDING.
1282.
INGREDIENTS.—1/4 lb. of bread crumbs, 1/4 lb. of suet, 1/4 lb. of marmalade,
1/4 lb. of sugar, 4 eggs.
Mode.—Put the bread crumbs into a basin; mix with them the
suet, which should be finely minced, the marmalade, and the sugar; stir all
these ingredients well together, beat the eggs to a froth, moisten the pudding
with these, and when well mixed, put it into a mould or buttered basin; tie
down with a floured cloth, and boil for 2 hours. When turned out, strew a
little fine-sifted sugar over the top, and serve.
Time.—2 hours. Average cost, 11d.
Sufficient for 5 or 6 persons. Seasonable at any time.
Note.—The mould may be ornamented with stoned raisins,
arranged in any fanciful pattern, before the mixture is poured in, which would
add very much to the appearance of the pudding. For a plainer pudding, double
the quantities of the bread crumbs, and if the eggs do not moisten it
sufficiently, use a little milk.
BAKED GOOSEBERRY PUDDING.
1283.
INGREDIENTS.—Gooseberries, 3 eggs, 1-1/2 oz. of butter, 1/2 pint of bread
crumbs, sugar to taste.
Mode.—Put the gooseberries into a jar, previously cutting
off the tops and tails; place this jar in boiling water, and let it boil until
the gooseberries are soft enough to pulp; then beat them through a coarse
sieve, and to every pint of pulp add 3 well-whisked eggs, 1-1/2 oz. of butter,
1/2 pint of bread crumbs, and sugar to taste; beat the mixture well, put a
border of puff-paste round the edge of a pie-dish, put in the pudding, bake for
about 40 minutes, strew sifted sugar over, and serve.
Time.—About 40 minutes. Average cost, 10d.
Sufficient for 4 or 5 persons. Seasonable from May to
July.
BOILED GOOSEBERRY PUDDING.
1284.
INGREDIENTS.—3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries,
1/4 lb. of moist sugar.
Mode.—Line a pudding-basin with suet crust no. 1215,
rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut
off the tops and tails of the gooseberries; fill the basin with the fruit, put
in the sugar, and cover with crust. Pinch the edges of the pudding together,
tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to
3 hours; turn it out of the basin, and serve with a jug of cream.
Time.—2-1/2 to 3 hours. Average cost, 10d.
Sufficient for 6 or 7 persons. Seasonable from May to
July.
GOOSEBERRY TART.
1285.
INGREDIENTS.—1-1/2 pint of gooseberries, 1/2 lb. of short crust No. 1211, 1/4
lb. of moist sugar.
Mode.—With a pair of scissors cut off the tops and tails
of the gooseberries; put them into a deep pie-dish, pile the fruit high in the
centre, and put in the sugar; line the edge of the dish with short crust, put
on the cover, and ornament the edges of the tart; bake in a good oven for about
3/4 hour, and before being sent to table, strew over it some fine-sifted sugar.
A jug of cream, or a dish of boiled or baked custards, should always accompany
this dish.
Time.—3/4 hour.
Average
cost, 9d.
Sufficient for 5 or 6 persons.
Seasonable from May to July.
[Illustration:
GOOSEBERRY.]
GOOSEBERRIES.—The
red and the white are the two principal varieties of gooseberries. The red are
rather the more acid; but, when covered with white sugar, are most wholesome,
because the sugar neutralizes their acidity. Red gooseberries make an excellent
jelly, which is light and refreshing, but not very nourishing. It is good for
bilious and plethoric persons, and to invalids generally who need light and
digestible food. It is a fruit from which many dishes might be made. All sorts
of gooseberries are agreeable when stewed, and, in this country especially,
there is no fruit so universally in favour. In Scotland, there is scarcely a
cottage-garden without its gooseberry-bush. Several of the species are
cultivated with the nicest care.
HALF-PAY PUDDING.
1286.
INGREDIENTS.—1/4 lb. of suet, 1/4 lb. of currants, 1/4 lb. of raisins, 1/4 lb.
of flour, 1/4 lb. of bread crumbs, 2 tablespoonfuls of treacle, 1/2 pint of
milk.
Mode.—Chop the suet finely; mix with it the currants,
which should be nicely washed and dried, the raisins, which should be stoned,
the flour, bread crumbs, and treacle; moisten with the milk, beat up the
ingredients until all are thoroughly mixed, put them into a buttered basin, and
boil the pudding for 3-1/2 hours.
Time.—3-1/2 hours.
Average
cost, 8d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
HERODOTUS PUDDING.
1287.
INGREDIENTS.—1/2 lb. of bread crumbs, 1/2 lb. of good figs, 6 oz. of suet, 6
oz. of moist sugar, 1/2 saltspoonful of salt, 3 eggs, nutmeg to taste.
Mode.—Mince the suet and figs very finely; add the
remaining ingredients, taking care that the eggs are well whisked; beat the
mixture for a few minutes, put it into a buttered mould, tie it down with a
floured cloth, and boil the pudding for 5 hours. Serve with wine sauce.
Time.—5 hours.
Average
cost, 10d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
HUNTER'S PUDDING.
1288.
INGREDIENTS.—1 lb. of raisins, 1 lb. of currants, 1 lb. of suet, 1 lb. of bread
crumbs, 3 lb. of moist sugar, 8 eggs, 1 tablespoonful of flour, 3 lb. of mixed
candied peel, 1 glass of brandy, 10 drops of essence of lemon, 10 drops of
essence of almonds, 1/2 nutmeg, 2 blades of mace, 6 cloves.
Mode.—Stone and shred the raisins rather small, chop the
suet finely, and rub the bread until all lumps are well broken; pound the spice
to powder, cut the candied peel into thin shreds, and mix all these ingredients
well together, adding the sugar. Beat the eggs to a strong froth, and as they
are beaten, drop into them the essence of lemon and essence of almonds; stir
these to the dry ingredients, mix well, and add the brandy. Tie the pudding
firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be
still better for it. Serve with boiled custard, or red-currant jelly, or brandy
sauce.
Time.—6 to 8 hours.
Average
cost, 3s. 6d.
Sufficient for 9 or 10 persons.
Seasonable in winter.
ICED PUDDING.
(Parisian
Recipe.)
[Illustration:
ICED-PUDDING MOULD.]
1289.
INGREDIENTS.—1/2 lb. of sweet almonds, 2 oz. of bitter ones, 3/4 lb. of sugar,
8 eggs, 1-1/2 pint of milk.
Mode.—Blanch and dry the almonds thoroughly in a cloth,
then pound them in a mortar until reduced to a smooth paste; add to these the
well-beaten eggs, the sugar, and milk; stir these ingredients over the fire
until they thicken, but do not allow them to boil; then strain and put the
mixture into the freezing-pot; surround it with ice, and freeze it as directed
in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid,
and keep the pudding in ice until required for table; then turn it out on the
dish, and garnish it with a compôte of any fruit that may be preferred,
pouring a little over the top of the pudding. This pudding may be flavoured
with vanilla, Curaçoa, or Maraschino.
Time.—1/2 hour to freeze the mixture.
Seasonable.—Served all the year round.
ICED APPLE PUDDING. (French Recipe, after Caręme.)
1290.
INGREDIENTS.—2 dozen apples, a small pot of apricot-jam, 1/2 lb. of sugar, 1
Seville orange, 1/4 pint of preserved cherries, 1/4 lb. of raisins, 1 oz. of
citron, 2 oz. of almonds, 1 gill of Curaçoa, 1 gill of Maraschino, 1 pint of
cream.
Mode.—Peel, core, and cut the apples into quarters, and
simmer them over the fire until soft; then mix with them the apricot-jam and
the sugar, on which the rind of the orange should be previously rubbed; work
all these ingredients through a sieve, and put them into the freezing-pot.
Stone the raisins, and simmer them in a little syrup for a few minutes; add
these, with the sliced citron, the almonds cut in dice, and the cherries
drained from their syrup, to the ingredients in the freezing-pot; put in the
Curaçoa and Maraschino, and freeze again; add as much whipped cream as will be
required, freeze again, and fill the mould. Put the lid on, and plunge the
mould into the ice-pot; cover it with a wet cloth and pounded ice and
saltpetre, where it should remain until wanted for table. Turn the pudding out
of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a
little iced whipped cream, in a sauce-tureen or glass dish.
[Illustration:
ICE-SPATTLE.]
[Illustration:
ICE-FREEZING PAIL.]
Time.—1/2 hour to freeze the mixture.
Seasonable from August to March.
Method
of working the freezing Apparatus.—Put
into the outer pail some pounded ice, upon which strew some saltpetre; then fix
the pewter freezing-pot upon this, and surround it entirely with ice and saltpetre.
Wipe the cover and edges of the pot, pour in the preparation, and close the
lid; a quarter of an hour after, begin turning the freezing-pan from right to
left, and when the mixture begins to be firm round the sides of the pot, stir
it about with the slice or spattle, that the preparation may be equally
congealed. Close the lid again, keep working from right to left, and, from time
to time, remove the mixture from the sides, that it may be smooth; and when
perfectly frozen, it is ready to put in the mould; the mould should then be
placed in the ice again, where it should remain until wanted for table.
ROLY-POLY JAM PUDDING.
1291.
INGREDIENTS.—3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam.
Mode.—Make a nice light suet-crust by recipe No. 1215, and
roll it out to the thickness of about 1/2 inch. Spread the jam equally over it,
leaving a small margin of paste without any, where the pudding joins. Roll it
up, fasten the ends securely, and tie it in a floured cloth; put the pudding
into boiling water, and boil for 2 hours. Mincemeat or marmalade may be
substituted for the jam, and makes excellent puddings.
Time.—2 hours.
Average
cost, 9d.
Sufficient for 5 or 6 persons.
Seasonable.—Suitable for winter puddings, when fresh fruit is
not obtainable.
LEMON CHEESECAKES.
1292.
INGREDIENTS.—1/4 lb. of butter, 1 lb. of loaf sugar, 6 eggs, the rind of 2
lemons and the juice of 3.
Mode.—Put all the ingredients into a stewpan, carefully
grating the lemon-rind and straining the juice. Keep stirring the mixture over
the fire until the sugar is dissolved, and it begins to thicken: when of the
consistency of honey, it is done; then put it into small jars, and keep in a
dry place. This mixture will remain good 3 or 4 months. When made into
cheesecakes, add a few pounded almonds, or candied peel, or grated sweet
biscuit; line some patty-pans with good puff-paste, rather more than half fill
them with the mixture, and bake for about 1/4 hour in a good brisk oven.
Time.—1/4 hour.
Average
cost, 1s. 4d.
Sufficient for 24 cheesecakes.
Seasonable at any time.
LEMON MINCEMEAT.
1293.
INGREDIENTS.—2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of
currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed
spice to taste.
Mode.—Pare the lemons, squeeze them, and boil the peel
until tender enough to mash. Add to the mashed lemon-peel the apples, which
should be pared, cored, and minced; the chopped suet, currants, sugar, sliced
peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture
well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in
a week or 10 days the mincemeat will be ready for use.
Average
cost, 2s.
Sufficient for 18 large or 24 small pies.
Seasonable.—Make this about the beginning of December.
LEMON DUMPLINGS.
1294.
INGREDIENTS.—1/2 lb. of grated bread, 1/4 lb. of chopped suet, 1/4 lb. of moist
sugar, 2 eggs, 1 large lemon.
[Illustration:
LEMON DUMPLINGS.]
Mode.—Mix the bread, suet, and moist sugar well together,
adding the lemon-peel, which should be very finely minced. Moisten with the
eggs and strained lemon-juice; stir well, and put the mixture into small
buttered cups. Tie them down and boil for 3/4 hour. Turn them out on a dish,
strew sifted sugar over them, and serve with wine sauce.
Time.—3/4 hour.
Average
cost, 7d.
Sufficient for 6 dumplings.
Seasonable at any time.
BAKED LEMON PUDDING.
I.
1295.
INGREDIENTS.—The yolks of 4 eggs, 4 oz. of pounded sugar, 1 lemon, 1/4 lb. of
butter, puff-crust.
Mode.—Beat the eggs to a froth; mix with them the sugar
and warmed butter; stir these ingredients well together, putting in the grated
rind and strained juice of the lemon-peel. Line a shallow dish with puff-paste;
put in the mixture, and bake in a moderate oven for 40 minutes; turn the
pudding out of the dish, strew over it sifted sugar, and serve.
Time.—40 minutes.
Average
cost, 10d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
II.
1296.
INGREDIENTS.—10 oz. of bread crumbs, 2 pints of milk, 2 oz. of butter, 1 lemon,
1/4 lb. of pounded sugar, 4 eggs, 1 tablespoonful of brandy.
Mode.—Bring the milk to the boiling point, stir in the
butter, and pour these hot over the bread crumbs; add the sugar and very
finely-minced lemon-peel; beat the eggs, and stir these in with the brandy to
the other ingredients; put a paste round the dish, and bake for 3/4 hour.
Time.—3/4 hour. Average cost, 1s. 2d.
Sufficient for 6 or 7 persons.
Seasonable at any time.
[Illustration:
LEMON.]
LEMON.—The
lemon is a variety of the citron. The juice of this fruit makes one of our most
popular and refreshing beverages—lemonade, which is gently stimulating and
cooling, and soon quenches the thirst. It may he freely partaken by bilious and
sanguine temperaments; but persons with irritable stomachs should avoid it, on
account of its acid qualities. The fresh rind of the lemon is a gentle tonic,
and, when dried and grated, is used in flavouring a variety of culinary
preparations. Lemons appear in company with the orange in most orange-growing
countries. They were only known to the Romans at a very late period, and, at
first, were used only to keep the moths from their garments: their acidity was
unpleasant to them. In the time of Pliny, the lemon was hardly known otherwise
than as an excellent counter-poison.
III.
(Very
rich.)
1297. INGREDIENTS.—The
rind and juice of 2 large lemons, 1/2 lb. of loaf sugar, 1/4 pint of cream, the
yolks of 8 eggs, 2 oz. of almonds, 1/2 lb. of butter, melted.
Mode.—Mix the pounded sugar with the cream, and add the
yolks of eggs and the butter, which should be previously warmed. Blanch and
pound the almonds, and put these, with the grated rind and strained juice of
the lemons, to the other ingredients. Stir all well together; line a dish with
puff-paste, put in the mixture, and bake for 1 hour.
Time.—1 hour.
Average
cost, 2s.
Sufficient for 6 or 7 persons.
Seasonable at any time.
BOILED LEMON PUDDING.
1298.
INGREDIENTS.—1/2 lb. of chopped suet, 3/4 lb. of bread crumbs, 2 small lemons,
6 oz. of moist sugar, 1/4 lb. of flour, 2 eggs, milk.
Mode.—Mix the suet, bread crumbs, sugar, and flour well
together, adding the lemon-peel, which should be very finely minced, and the
juice, which should be strained. When these ingredients are well mixed, moisten
with the eggs and sufficient milk to make the pudding of the consistency of
thick batter; put it into a well-buttered mould, and boil for 3-1/2 hours; turn
it out, strew sifted sugar over, and serve with wine sauce, or not, at
pleasure.
Time.—3-1/2 hours.
Average
cost, 1s.
Sufficient for 7 or 8 persons. Seasonable at any time.
Note.—This pudding may also be baked, and will be found
very good. It will take about 2 hours.
PLAIN LEMON PUDDING.
1299.
INGREDIENTS.—3/4 lb. of flour, 6 oz. of lard or dripping, the juice of 1 large
lemon, 1 teaspoonful of flour, sugar.
Mode.—Make the above proportions of flour and lard into a
smooth paste, and roll it out to the thickness of about 1/2 inch. Squeeze the
lemon-juice, strain it into a cup, stir the flour into it, and as much moist
sugar as will make it into a stiff and thick paste; spread this mixture over
the paste, roll it up, secure the ends, and tie the pudding in a floured cloth.
Boil for 2 hours.
Time.—2 hours.
Average
cost, 7d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
MANCHESTER PUDDING (to eat Cold).
1300.
INGREDIENTS.—3 oz. of grated bread, 1/2 pint of milk, a strip of lemon-peel, 4
eggs, 2 oz. of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of
brandy.
Mode.—Flavour the milk with lemon-peel, by infusing it in
the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2
or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and
brandy; stir all these ingredients well together; cover a pie-dish with
puff-paste, and at the bottom put a thick layer of any kind of jam; pour the
above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold,
with a little sifted sugar sprinkled over.
Time.—1 hour.
Average
cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable at any time.
SWEET MACARONI PUDDING.
1301.
INGREDIENTS.—2-1/2 oz. of macaroni, 2 pints of milk, the rind of 1/2 lemon, 3
eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy.
Mode.—Put the macaroni, with a pint of the milk, into a
saucepan with the lemon-peel, and let it simmer gently until the macaroni is
tender; then put it into a pie-dish without the peel; mix the other pint of
milk with the eggs; stir these well together, adding the sugar and brandy, and
pour the mixture over the macaroni. Grate a little nutmeg over the top, and
bake in a moderate oven for 1/2 hour. To make this pudding look nice, a paste
should be laid round the edges of the dish, and, for variety, a layer of
preserve or marmalade may be placed on the macaroni: in this case omit the
brandy.
Time.—3/4 hour to simmer the macaroni; 1/2 hour to bake
the pudding.
Average
cost, 11d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
MACARONI is
composed of wheaten flour, flavoured with other articles, and worked up with
water into a paste, to which, by a peculiar process, a tubular or pipe form is
given, in order that it may cook more readily in hot water. That of smaller
diameter than macaroni (which is about the thickness of a goose-quill) is
called vermicelli; and when smaller still, fidelini. The finest
is made from the flour of the hard-grained Black-Sea wheat. Macaroni is the
principal article of food in many parts of Italy, particularly Naples, where
the best is manufactured, and from whence, also, it is exported in considerable
quantities. In this country, macaroni and vermicelli are frequently used in
soups.
[Illustration:
MACARONI.]
MANNA KROUP PUDDING.
1302.
INGREDIENTS.—3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of
milk, sugar to taste, 3 eggs.
Mode.—Blanch and pound the almonds in a mortar; mix them
with the manna kroup; pour over these a pint of boiling milk, and let them
steep for about 1/4 hour. When nearly cold, add sugar and the well-beaten eggs;
mix all well together; put the pudding into a buttered dish, and bake for 1/2
hour.
Time.—1/2 hour.
Sufficient for 4 or 5 persons. Seasonable at any time.
